Creamy Butternut Squash Soup

This soup is simple, vegan, healthy and delicious. Perfect as an appetizer or serve with a protein for a perfect fall meal.

1 2 1/2-pound butternut squash, peeled and cut into cubes

1 Tbsp olive or avocado oil

2 carrots, sliced

1 onion, chopped

1-2 stalks celery, chopped

2 potatoes chopped

5-6 cups vegetable broth

1 - 1 1/2 tsp curry powder

pinch each nutmeg and ginger

Saute carrots, onion and celery in a large pot with the soy butter until translucent. Add squash, potatoes and broth. Bring to a boil. Reduce heat and simmer until tender. Transfer into a food processor or blender and puree until smooth. Return to pot, season with curry, nutmeg and ginger to taste and simmer.

Makes about 12, one cup servings

Nutritional information per serving:

Calories: 84

Carbohydrates: 16 grams

Protein: 1.5 grams

Fat: 1.5 grams